2022 Volume 23 Issue 3 Pages 87-94
Bushukan is one of the citrus cultivars predominantly cultivated in Shimanto City, Kochi, Japan. Bushukan has a unique flavor, and typically both the juice and peels are utilized. However, the peel remaining after juice has been extracted during commercial processes typically becomes waste. To reduce this waste, the peel residue was put through lactic fermentation. A new strain of Latilactobacillus sakei, isolated from Bushukan flowers, and Lactoplantibacillus plantalum and Levilactobacillus brevis isolated from post-fermented tea were used to initiate this process. In this study, paste from Bushukan peel was mixed with the lactic acid bacteria and sucrose and incubated at 37℃ for 4 days. Following incubation, acidity increased (pH decreased) as the lactic acid concentration increased. d-amino acid was detected in the fermented Bushukan peel. Lactate fermentation provides additional physiological activities to Bushukan peel and gives new application potency.
